Buffalo Potato Wedges

• 1/3 c. margarine or butter, melted
• 1 tsp. cider or white vinegar
• 3 to 4 tsp. red pepper sauce
• 1/2 tsp. salt
• 4 unpeeled medium potatoes (about 1 1/4 lb.)
• 1 c. Blue cheese dressing
• 4 medium onions (each 4 to 5 oz.)
• vegetable oil
• 1/4 c. balsamic or cider vinegar
• 1 Tbsp. chopped fresh or 1 tsp. dried oregano leaves
• 1 Tbsp. packed brown sugar
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/3 c. seasoned croutons, crushed

1. Heat coals or gas grill. Peel onions; cut 1/2-inch slice from top of each onion and leave end. Cut each onion from top into 8 wedges to within 1/2-inch of root end. Gently pull wedge apart. Brush four 12-inch squares of heavy-duty aluminum foil with vegetable oil. Place 1 onion on each square; loosely shape foil around onion. Sprinkle onions with vinegar, oregano, brown sugar, salt and pepper. Wrap foil securely around onions. Cover and grill onions 4-inches from medium heat 50 to 60 minutes or until very tender.

margarine, cider, red pepper, salt, potatoes, cheese dressing, onions, vegetable oil, balsamic, oregano, brown sugar, salt, pepper, croutons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=56274 (may not work)